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Vermicelli
w/Chunky Vegetable Sauce
From: Karen
C. Greenlee
Serving Size : 6
- 16 ounces vermicelli pasta
- 1 red bell pepper -- chopped
- 1 medium onion -- chopped
- 2 stalks celery -- chopped
- 2 small zucchini -- sliced
- 4 cloves garlic -- minced
- 4 cups diced tomatoes
- 1 6 oz can tomato paste
- salt to taste
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1/4 cup fresh basil or 2 tbsp dried basil -- chopped
- 2 tablespoons fresh oregano or 2 tsp dried oregano
Cook pasta per package directions.
Drain and pour into a wide serving bowl.
In a nonstick skillet over medium-high heat, stir red peppers,
onion, and celery until tender, about 5 minutes.
Add zucchini and garlic; cook until zucchini is tender.
Add tomatoes, tomato paste, salt, sugar and lemon juice.
Stir until tomato mixture comes to a boil, about 5 minutes.
Add basil and oregano and cook an additional minute.
Serve Chunky Vegetable Sauce over pasta.
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